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Triple-cheese toastie

Ricotta, Taleggio and vintage cheddar make an awesome melted trio in this hot sandwich.

By Emma Knowles
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Triple-cheese toastie
Cheese toasties have been turning up lately on the coolest bar menus. Sydney's Continental Deli turns out a killer, which we've channelled here. Feeling extravagant? Add a little shaved truffle to your butter, but we reckon this sarnie is excellent as it is. Pickles and potato crisps, however, are definitely not optional - go for the most mouth-puckering pickles you can find to cut through the cheesy richness. 


  • 8 slices dark rye bread
  • softened butter, for spreading
  • 100 gm firm ricotta
  • 300 gm Taleggio, sliced
  • 150 gm vintage cheddar
  • sliced Potato crisps and pickles, to serve


  • 1
    Preheat a sandwich press and spread both sides of bread slices with butter, then place on a piece of baking paper. Spread half the bread with ricotta, layer with Taleggio and cheddar, and season to taste. Sandwich with remaining bread, then toast in batches in sandwich press until cheese melts (4-5 minutes). Season to taste and serve hot with potato crisps and pickles.


Drink Suggestion: Late-disgorged Champagne Drink suggestion by Max Allen